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您的检索式：作者名="Pixian SHUI"
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| 1 | Determination of Total Flavonoids in Leaves of Paliurus ramosissimus and Orthogonal Experiment Optimization Process显示文摘[Objectives] To screen the optimal extraction conditions of flavonoids from leaves of Paliurus ramosissimus( Lour.) Poir.,measure the content of flavonoids in leaves of P. ramosissimus. using the Microplate Reader,and provide experimental basis for the development of medicinal resources of P. ramosissimus. [Methods] The ultrasonic extraction method was adopted and orthogonal design was carried out to study the effects of ethanol concentration( A),ultrasonic time( B),the solid-to-liquid ratio( C) on the extraction of flavonoids from leaves of P. ramosissimus. The Microplate Reader was used to measure the content of flavonoids in leaves of P. ramosissimus. in different extraction conditions,P. ramosissimus. and the optimal extraction conditions were used to measure the content of flavonoids from leaves of P. ramosissimus.[Results]Effects of the ultrasonic extraction method on the extraction rate of flavonoids from leaves of P. ramosissimus: extraction times >ethanol concentration > Ultrasound time > solid-liquid ratio. The screened optimal extraction process was: ethanol concentration of 65%,the solid-to-liquid ratio of 1∶ 25,ultrasonic time of 2 h and extraction times Under this condition,the extraction rate of total flavonoids in leaves of P. ramosissimus. was 2. 56%. [Conclusions] This method is simple and feasibility,reliable,and suitable for rapid measurement with large samples. | Yuanchun ZHUANG Chun ZHANG Lilan OU Pixian SHUI | 2018 | Medicinal Plant2018，9，2： | 5 |
| 2 | Optimization of Extraction Process of Chlorogenic Acid from Sambucus chinensis Lindl显示文摘[Objectives] The chlorogenic acid in Sambucus chinensis Lindl is a kind of biologically active substance with multiple pharmacological effects, but the content is relatively small. It is of great significance to find the best extraction process. Therefore, we designed single factor experiments and orthogonal experiments to screen the best conditions for extracting chlorogenic acid from S. chinensis. [Methods] With ethanol concentration, ultrasonic power, and extraction time as three single factors, single factor experiments were performed on S. chinensis, and its chlorogenic acid content was calculated from a standard curve. The contents of chlorogenic acid obtained under various conditions were compared, and then, orthogonal experiments were designed according to the orthogonal table to analyze the optimal extraction conditions of chlorogenic acid. [Results] The optimal extraction conditions of chlorogenic acid for S. chinensis were: the ethanol concentration 60%, the ultrasonic power 36 W, and the extraction time 40 min.[Conclusions] The factor that had the greatest effect on the extraction rate of chlorogenic acid in S. chinensis was ethanol concentration, followed by extraction time, and the least influencing factor was ultrasonic power. With 60% ethanol solution serving as the extractant, the ultrasonic power of 36 W, and the extraction time of 40 min, a better extraction rate was obtained. These conditions can be used as the best extraction conditions for chlorogenic acid. | Lilan OU Pixian SHUI Ting LI Chun ZHANG | 2021 | Agricultural Biotechnology2021，10，1： | 0 |
| 3 | Production of Sagittaria sagittifolia Beverage and Technological Condition Optimization显示文摘[Objectives] To develop a kind of antioxidant health drink which could also regulate blood sugar.[Methods]With Sagittaria sagittifolia,hawthorn and liquorice as raw materials,the orthogonal test was done to determine the optimum preparation ratio of each raw material,optimum flavor modulation ratio and optimum stabilizer type and amount.[Results]Under the conditions of 0. 4% crude polysaccharide powder amount of Sagittaria sagittifolia,10. 0 m L hawthorn extract,2. 5 m L liquorice extract,7. 0% white sugar amount,0. 5% citric acid amount,0. 2% cyclodextrine amount,0. 05 g/L sodium alginate amount,0. 5 g/L xanthan gum amount,2. 0 g/L agar amount and 20 MPa homogenization,the beverage had optimum flavor and stability.[Conclusions]The health drink obtained under these technological conditions had delicate sweet taste and rich nutrition. | Lilan OU Ye ZHU Xin YU Chun ZHANG Pixian SHUI | 2017 | Medicinal Plant2017，8，3： | 0 |
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